Grilled Shrimp And Corn Salad

This grilled shrimp and corn salad will blow you away. You’ve got seasoned shrimp, grilled corn with a little char, and blistered tomatoes—all piled on some fresh arugula and topped with a simple green onion vinaigrette. It’s bright, fresh, and packed with flavor and texture in every bite. Perfect for summer.

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Why You Will Love This Recipe

With every recipe, it’s first and foremost about taste. And of course, this one tastes amazing. I’m a big fan of using the grill—pretty much everything tastes better with a kiss of fire.

The shrimp have this perfectly herby flavor, and the grilled corn just gets so sweet when it’s cooked over flame. Plus, you get to control how much char you want. Me? I like a little bit of that char! It mixes so well with the naturally sweet bits of corn.

Then you’ve got the grape tomatoes, grilled until they blister. They get sweet, super juicy, and that little hit of acid from the tomato pairs beautifully with the corn’s sweetness.

Pile all that goodness on some peppery arugula and you’re nearly there. But when you hit it with a clean, simple green onion vinaigrette? Blam.

This is the kind of dish you can throw together anytime—and it’s impressive enough to serve guests. Simple, fresh, loaded with flavor, and guaranteed to blow people away. This one’s a keeper.

Ingredients Needed

Pretty simple stuff here, but I thought I’d break it out into two.

For the salad and dressing, you will need some arugula, optionally some romaine to mix it up, green onion, olive oil, lemon juice (or red wine vinegar), garlic, and Dijon mustard.

For the goodies, you’ll need some shrimp (peeled and deveined), corn on the cob, grape tomatoes, additional green onions, and a little butter. The spice mix consists of some basic pantry staples: black pepper, kosher salt, paprika, thyme, oregano, garlic powder, and a pinch of cayenne pepper.

How To Make Grilled Shrimp And Corn Salad

Tips

• Soak your skewers if you’re using wood. A quick 30-minute soak will keep them from burning on the grill.
• Control the char. You can get more or less char on the corn depending on how long you leave it on the grill and how hot it is. I like a little blackened edge—it adds depth.
• Use fresh shrimp if you can, but thawed frozen shrimp work just fine. Just make sure they’re well-dried before seasoning.
• Let everything cool slightly before building the salad. Room temp works best here—it helps the arugula stay crisp and keeps the vinaigrette from wilting the greens too fast.
• Taste and adjust the vinaigrette. Everyone’s lemon juice or vinegar is a little different. Don’t be afraid to tweak it until it hits just right.

Variations

• Make it spicy: Add red pepper flakes or a chopped jalapeño to the vinaigrette if you want more kick.
• Add cheese: A little crumbled feta or goat cheese would play great with the grilled corn and tomatoes.
• Bulk it up: Add grilled bread, quinoa, or orzo to make it more of a main course salad.
• Swap the greens: Not into arugula? Try baby spinach or a spring mix. The arugula is GREAT though!
• No grill? Roast everything in the oven or use a grill pan on the stove—it still turns out great.

FAQs

Other Delicious Shrimp Recipes

Cilantro Lime Slaw Shrimp Tacos

Spicy Shrimp with Creamy Cajun Polenta

Shrimp Po’Boy

Grilled Shrimp And Corn Salad Recipe

Grilled shrimp, sweet charred corn, and juicy blistered tomatoes over arugula with a bright green onion vinaigrette. Fresh, bold, and made for summer.

5 from 1 vote

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Course: Main, Salad, Side

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4

Ingredients

 

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The Salad

• 1½ pounds large shrimp peeled and deveined
• 2 ears of corn husked
• 12 oz grape tomatoes
• 3 cups arugula
• 1 cup chopped romaine optional
• 1 tablespoon butter optional, for corn
• 2 green onions sliced (for garnish)

Shrimp Seasonings

• 1½ teaspoons paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Pinch of cayenne pepper

Green Onion Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove grated
• 2 tablespoons Green onion chopped
• Salt and pepper to taste

Instructions

• In a bowl, mix the paprika, salt, pepper, garlic powder, thyme, oregano, and cayenne. Toss the shrimp with the seasoning, then thread them onto skewers and set aside.
  1½ pounds large shrimp, 1½ teaspoons paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, Pinch of cayenne pepper
• Grill the corn over medium-high heat until charred in spots, about 8–10 minutes. Let it cool slightly, then cut the kernels off the cob. Stir in a pat of butter if you want that extra richness.
  2 ears of corn, 1 tablespoon butter
• Skewer the grape tomatoes, brush lightly with oil, and grill until blistered and softened, about 4–5 minutes. Set aside.
  12 oz grape tomatoes
• Grill the shrimp skewers for 1–2 minutes per side, just until cooked through and opaque. Keep an eye on them—they cook quick.
• In a small bowl, whisk together the olive oil, lemon juice or vinegar, Dijon mustard, garlic, green onion, salt, and pepper until well combined.
  3 tablespoons olive oil, 1 tablespoon lemon juice or red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove, 2 tablespoons Green onion, Salt and pepper
• Toss the arugula (and romaine, if using) with a bit of the vinaigrette. Pile on the grilled corn, tomatoes, and shrimp. Drizzle with more vinaigrette and top with extra green onions. Serve and enjoy.
  3 cups arugula, 1 cup chopped romaine, 2 green onions

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